吞咽困难
分离乳清蛋白粉
乳清蛋白
食品科学
3d打印
益生菌
材料科学
化学
纳米技术
生物医学工程
生物
医学
细菌
外科
遗传学
作者
Ye Zhang,Yexuan Wang,Xiaohan Dai,Ying Li,Bin Jiang,Dongmei Li,Chunhong Liu,Zhibiao Feng
标识
DOI:10.1016/j.foodchem.2024.140720
摘要
Personalized three-dimensional (3D) printed foods rich in probiotics were investigated. Lactiplantibacillus plantarum (Lp), as a representative of probiotics, was used to investigate the 3D printing of probiotic-rich dysphagia foods. Here, whey protein isolate nanofibrils (WPNFs) were coated and anchored on bacterial surfaces via biointerfacial supramolecular self-assembly, providing protection against environmental stress and the 3D printing process. The optimized composite gels consisting of High acyl gellan gum (0.25 g), whey protein isolate (1.25 g), fructooligosaccharides (0.75 g), Lp-WPNFs-Glyceryl tributyrate emulsion (Φ = 40%, 3.75 mL) can realize 3D printing, and exhibit high resolution, and stable shape. The viable cell count is higher than 8.0 log CFU/g. They are particularly suitable for people with dysphagia and are classified as level 5-minced & moist in the international dysphagia diet standardization initiative framework. The results provide new insights into the development of WPNFs-coating on bacterial surfaces to deliver probiotics and 3D printed food rich in probiotics.
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